Italian Pot Roast

Name: Italian Pot Roast
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 1 , boneless beef chuck-eye roast (3 1/2-4 pounds), tied (see photo below); 2 tablespoons, vegetable oil; 1 , medium onion, chopped; 1 rib, celery, chopped; 1 pound, cremini or white mushrooms, quartered; 2 tablespoons, tomato paste; 1 , (14.5-ounce) can diced tomatoes; 1/2 cup, canned tomato sauce; 2 teaspoons, sugar; 1/2 cup, water; 1 cup, red wine (see note); 1 large head, garlic, outer papery skins removed, then halved (photo 1, below); 1 sprig, fresh thyme; 1 sprig, fresh rosemary

Main Courses
Europe
Italian
Meat
Beef

Appears in Cook's Country February/March 2007, Cook's Country TV

Tomatoes, red wine, and garlic should complement an Italian pot roast, not overpower it. Many recipes we tried tasted like meat boiled in spaghetti sauce, but we found a way to get all our flavors in order.

SERVES 4 to 6

TIME 3¾ to 4¾ hours, plus 30 minutes resting

Why This Recipe Works

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